You wanna pizza me?!

Over the weekend, I was in Saratoga Springs, NY for the my first comic convention of the year with my group The Hero Army. That’s a link to their facebook page. You can check out some of our pictures, where we’ll be next, which charity events we’ll be popping up at, and other fun things. We were at the CT Children’s Hospital yesterday, and this coming weekend, we’ll be at the Southington Public Library for Free Comic Book Day! If you’re around, come check us out!hero armyCan you guess which CLOWN I am? That’s right. Harley Quinn. :)

Whenever we do events, we have tons of fun, but people forget that we are in fact working. e look like we’re having a blast, bouncing and bopping around (and we ARE), but we are also on the floor, entertaining, for about 6 to 8 hours at a time. And breaks are infrequent at best. And the only thing worse than a hero with sore feet is a HUNGRY hero. Think Hulk level anger. At least I know that is my part. Other people react differently–they get grumpy, or tired.

That’s where I come in. Part of my duties, in addition of being a character, is to make sure my fellow heroes are well nourished. That means snacks. And to me, snacks do NOT mean chips or cookies or ‘quick’ junk food. I like to make something that has a bit of good, a bit of bad, and a lot of fun.

Enter Pizza Bread. What can make (almost) everyone happy. Pizza. Always pizza. Cheese, and a good dough and some kind of topping. Fabulous. But not always practical. I mean, I can’t just whip out a pizza. So, I found a recipe for pizza bread. What better way to make a great snack even better? I mean, a very convenient and portable meal. Without the mess of hot cheese and drippy sauce–we do have complicated costumes to work with, you recall.

I had some left over roasted red peppers from my last recipe, and thought they would make a fabulous edition to the bread. I kept it veggie, since I wasn’t sure about the refrigeration situation at the con. But it was delicious. The bread was flavorful, the veggies perfectly cooked and dispersed. Just yum.

We ate it the day after I had baked it. It wasn’t as crispy as the day of, but that was still wonderful soft. It would make a GREAT sandwich bread. Just saying.

It is simple to make, it is tasty, and satisfying.

One small thing…after writing my entire post, I realized that I have NO pictures of the process to show you how tasty and tantalizing the bread was. However, I am still posting the recipe because it is WONDERFUL and easy and needs to be shared.

So I apologize for the lack of pictures. Instead I include a pizza pun instead. Because…pizza my heartAnd I promise pictures next post. Honest.

Veggie Pizza Bread
Adapted from Inspired by Charm

2 tsp yeast
1 ½ c warm water
3-4 c all-purpose flour
2 tsp kosher salt
1 ½ tbsp sugar
2 ½ c favorite toppings, diced (I used jarred sun-dried tomatoes, homemade roasted red peppers, roasted garlic, and diced onion. Other options are limitless!)
2 c shredded mozzarella
1 tbsp olive oil


  1. Sprinkle yeast over warm water in a large bowl. Let it sit for 3 minutes.
  2. Start by adding in 3 1/3 cups of flour, the salt salt, and the sugar. Mix using a spoon just until it comes together. (There’s no need for a big stand mixer here.)
  3. Add in the toppings and combine well. The dough will be tacky. Dust with a bit more flour if it feels too tacky.
  4. Let the dough rise for about 1 hour in a warm place, then put it in the refrigerator to continue rising for another hour.
  5. After that hour, take the dough out of the refrigerator. Flour your counter top, and roll the dough into a rectangle about 11×17”.
  6. Sprinkle mozzarella over top. Then, fold along the long side, like an envelope.
  7. Seal sides so cheese is not exposed. Let your loaf rest while you preheat oven to 450 degrees F.
  8. Bake the bread, either on a pizza stone or baking sheet, for 30 to 35 minutes, until golden brown. The original recipe suggests placing a piece of aluminum foil over the top of the loaf about halfway through to prevent it from getting too dark. I didn’t do this, and mine came out perfectly brown.
  9. Another option would be a about 3 minutes before taking the bread out of the oven, lightly brush the top with olive oil and let it finish baking.
  10. Once done baking, let the loaf rest on a wire rack to cool slightly before slicing.
  11. It’s delicious on it’s own, or dipped in marinara sauce.

I got angry at the Italian chef and gave him a pizza my mind.

I had a breakfast date with a dear friend a while ago. I’ve spoken of her before, she makes amazing bread. Well, when we do breakfasts together, we each cook something and share. It’s wonderful. It’s what we do. We share.

She usually makes something to do with bread: English Muffins, scones, muffins, or the like. She did not disappoint. She made these cinnamon scones which were ridiculous. She even made her own cinnamon chips. Can you believe that? Who does that? It was awesome.

She also made English muffin bread, which was divine. As usual.

That left me to make up something on the savory side.

I’d been cruising the internet and came across the concept of a breakfast pizza.



I LOVE leftover pizza for breakfast. Why wouldn’t a pizza devoted entirely to breakfast foods be amazing? I figured that I would make an omelet inspired pizza and got to work.

I set about making a 12 hour pizza dough the night before our breakfast. Something I will be doing exclusively from now on. Any and EVERY time I want pizza. It is incredible. It’s flavorful, crispy at the edges, light, fluffy. In short–perfect. Yes, it takes some planning, but it is the best crust you will ever make, and eat, at home.

Grab the recipe over at Smitten Kitchen.

And prepare to never want to eat anything else ever again.

Molly’s Breakfast Pizza


1 batch 12-hour pizza dough
1/2 onion, sliced really thin
1 pepper, thinly sliced
1/4 c Parmesan cheese
1/4-1/2 c Mozzarella cheese
1/4 c chopped cilantro
other toppings of your choice, like bacon, or ham, mushrooms, etc. The choices are endless


  1. First, caramelize your onion slices.

 You need your sliced onion, 1-2 teaspoons vegetable oil (I used grapeseed), and a little salt.

  • Heat the oil in a large heavy-bottomed frying pan over medium-high heat for 1 minute, or until it’s very hot but not smoking. Add the onions and let them cook for 2 to 3 minutes without stirring.
  • Toss the onions with a large spoon or spatula while seasoning them with the salt. Lower the heat to medium-low. The rest of the caramelization process happens slowly over medium-low heat for 20 minutes. You don’t have to stand over them the whole time, but stay nearby. Toss the onions over on themselves every 3 to 4 minutes so they all get their time on the bottom of the pan. The onions will weep and then slowly take on color as they release their liquid. When your onions are the color of a brown paper bag, they are done.

2. Next, remove the onions from the pan and set them aside. Then saute your peppers in the onion pan. Cook over medium-high heat for 5-6 minutes, until they are just starting to turn soft.

3. Meanwhile, place your pizza stone, or baking sheet, in the oven. Turn the oven on to 450 degrees Fahrenheit. Let that work in the oven for at least 30 minutes.

4. Next, shape your pizza dough.

5. Quickly remove the pizza stone from the oven. Sprinkle some cornmeal over it. Place the pizza dough on the hot stone. Be careful not to burn yourself.

6. Working quickly, arrange the toppings. Start with the caramelized onions and peppers. Sprinkle these with the Parmesan cheese. Crack the eggs over this next. Season with salt and pepper. Top everything with the Mozzarella cheese and the cilantro.

7. Place your pizza into the preheated oven and bake for 8 to 10 minutes, depending on how done you want your eggs. You will know the pizza is done when the crust is golden brown, and the cheese is melted and bubbly.

8. Remove the pizza from the oven and let it rest for at least 2 minutes before cutting into it. Serve with Sriacha, ketchup, tomato sauce, or toppings of your choice.